Caramel Pecan Cups

Here is a simple breafast dish sure to please all. I got this recipe from my mother but I’m not sure of the original origins of this recipe. Although the original recipe has pecans, I don’t like nuts so I make it without. It delicious both ways.

Caramel Pecan Cups by Kathy Bourek

2 T. butter
1 T. light corn syrup
pecans
1/2 c. Bisquick
1/4 c. milk
1 tsp. sugar

In two glass custard cups, evenly split the butter, corn syrup, and nuts. Melt in the microwave for 1 to 1 1/2 minutes on high. Meanwhile, mix remaining ingredients in a small bowl. Once butter is melted, spoon even amounts of Biquick mix into custard dished. Microwave for another 1 to 1 1/2 minutes (until no longer doughy). Remove from microwave and cover with a plate and invert. Careful remove custard cup, spooning excess caramel onto dish. Let cool slightly before serving so you don’t burn your tongue.

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